Cookwith

Name: Spiced Masala Vegetable Hand Pies
Prep time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1/2 tsp salt; 1/2 cup cold unsalted butter, cubed; 1/3 cup ice water (plus more if needed); 1 tbsp vegetable oil; 1 small onion, finely diced; 2 cloves garlic, minced; 1-inch piece ginger, grated; 1 small Yukon gold potato, peeled and diced small; 1/2 cup carrots, diced small; 1/2 cup frozen peas; 1/2 red bell pepper, diced; 1/2 tsp cumin seeds; 1/2 tsp mustard seeds; 1/2 tsp ground turmeric; 1 tsp garam masala; 1/2 tsp ground coriander; 1/4 tsp red chili powder (optional for heat); Salt and black pepper, to taste; 1 tbsp chopped fresh cilantro; 1 egg, beaten (for egg wash, optional)

Spiced Masala Vegetable Hand Pies

CrushedLemon1034

These Spiced Masala Vegetable Hand Pies bring together the fragrant flavors of an Indian market and comforting pastry techniques. Inspired by the aroma of freshly ground spices, the buttery, flaky crust envelops a vibrant filling of potatoes, carrots, peas, and peppers, all seasoned with garam masala, turmeric, and seeds that pop with every bite. Perfect for a cozy dinner or as a snack to share, these hand pies offer a delightful fusion of texture and spice, easily customizable to your favorite vegetables or spice level. Serve with tangy chutney for an extra burst of flavor.

Ingredients

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, mix flour and salt. Add cold butter and rub with your fingers until the mixture resembles coarse crumbs. Add ice water, mixing just until a dough forms. Flatten into a disc, wrap, and chill while you prepare the filling.
Heat vegetable oil in a skillet over medium heat. Add cumin and mustard seeds; cook until they sizzle.
Stir in onion, garlic, and ginger. Sauté until fragrant and translucent.
Add potato and carrot; cook for 4-5 minutes until starting to soften. Add bell pepper and peas.
Sprinkle in turmeric, garam masala, coriander, chili powder, salt, and pepper. Cook, stirring, until potatoes are tender, about 6-8 minutes. Add a splash of water if needed. Stir in cilantro and let cool.
Roll out chilled dough on a floured surface to 1/8-inch thickness. Cut into 5-inch rounds.
Place 2 tablespoons of filling in the center of each round. Fold over to form a half-moon and crimp edges with a fork to seal. Arrange on prepared sheet.
Brush tops with egg wash (or milk for a vegetarian option).
Bake 22-25 minutes, until golden brown. Cool slightly before serving.